Chicken Stew Recipe with Garden Vegetables and Cider

A colourful and flavoursome chicken stew recipe. The cider adds an unusual twist that combines well with the flavours of the bay and oreganum.

Preparation Time: 15 min
Cooking time: 50 min
No. of servings: 4


  • 500g of boneless chicken (e.g. chicken thigh fillets) diced
  • 2 onions finely chopped
  • 4 carrots peeled and chopped into chunks
  • 150g (5 ounces) button mushrooms, halved
  • 3 baby marrows cut into chunks
  • 23 cup frozen sweet corn
  • 2 tablespoons plain flour
  • 1½ tablespoons olive oil
  • 2 cups dry alcoholic cider
  • 1 bay leaf
  • 1 tablespoon chopped fresh origanum or ½ tablespoon dried
  • salt and pepper to taste


  1. Season the flour with salt and pepper and toss the chicken in the mixture.
  2. Heat 1 tablespoon of the olive oil in a deep saucepan and gently fry the chicken stirring often for about 3 minutes.
  3. Add the remaining oil and the onions, lower the heat and fry for about 5 minutes until the onions are golden.
  4. Add the carrots, mushrooms, bay leaf, origanum and cider. Cover and simmer gently for 20 minutes.
  5. Add the baby marrows and sweet corn and simmer for 20 minutes more.
  6. Adjust the seasoning and serve with some steamed rice.

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